Suet Crust or Pastry

Ingredients

• £ lb. flour.
• £ lb. suet.
• £ tea-sp. baking powder.
• Cold water.

Method

1. 1

   Weigh the flour, add salt and baking powder, and sieve into a basin.

2. 2

   Shred the suet finely, mix with flour, and rub together lightly.

3. 3

   Make a well in the center, add cold water gradually while mixing.

4. 4

   Form into a smooth dough, roll out to the required thickness.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 533. The excerpt below is the record exactly as published.

Suet Crust or Pastry \ lb. flour. £ lb. suet. £ tea-sp. baking powder. Cold water. Weigh the flour carefully, add the salt and baking powder to it, and rub these through a wire sieve into a clean dry basin. Remove the skin from the suet, shred it very finely with a sharp knife, and then weigh it. Put it on to a chopping board, and 834 COOKERY FOR EVERY HOUSEHOLD Sprinkle it with some of the flour already weighed out. Then chop it very finely, using enough flour to prevent it sticking to the board and knife. The finer it is chopped, the better the pastry will be. When ready, mix it thoroughly with the flour in the basin, rubbing all the ingredients lightly together with the tips of the fingers. Then make a well in the centre of these dry ingredients, and add cold water very gradually with the left hand while you mix with the right. Mix with the hand or with a knife. Form into a smooth soft dough, and turn out on to a floured board, leaving the basin quite clean. Work lightly with the hands until free from cracks, then flour a rolling-pin and roll out to the thickness required. Roll on the one side only, and be careful the pastry does not stick to the board or roller. Lift it gently at the sides from time to time to make sure of this, and dust a little flour under and over as required. Use no more flour than is necessary for this purpose, as too much will make the pastry hard. Note. — Buttermilk or sweet milk may be used instead of water for mixing. Half the quantity of flour may be omitted, and £ lb. bread-crumbs used in its place. A larger proportion of suet may be used if the pastry is wished richer. Suitable for fruit and meat puddings, roly-poly pudding, dumplings, &c. Probable cost, 5 d. 1442. Whole Meal Suet Pastry Make in the same way as last recipe, using half whole-meal and half flour. This pastry is particu- larly wholesome for children. 1443. Rough-puff Pastry £ lb. flour.

Cook this with the app: pantry check, scaling, and the assistant.